VEGAN DAY: Zucchini Sauce For Pasta

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* Exported from MasterCook *

 

Zucchini Sauce For Pasta

 

Recipe By : St. Paul Pioneer Press, 9/8/00

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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7 medium zucchini -- (7 to 8)

(about 1 1/4 pounds)

1/4 cup olive oil

1 tablespoon chopped garlic

2 tablespoons chopped Italian flat-leaf parsley

Salt

1/8 teaspoon Chopped hot chile pepper -- or to taste

1 cup fresh and ripe and firm tomatoes

peeled and seeds scooped away

OR canned Italian plum tomatoes with -- chopped up

their juice

8 basil leaves -- (8 to 10)

torn by hand into small pieces

 

Makes about 4 main-course servings.

 

One of several pasta sauces featuring zucchini from ``Marcella Cucina'' by

the renowned Italian-cooking teacher Marcella Hazan. This makes enough for

1 pound of pasta; she suggests fusilli, penne, ziti or other short

tubes. To prepare zucchini: Soak zucchini for about 20 minutes in basin of

cold water. Scrub them under running cold water using brush or rough

cloth. Cut off both ends. Cut lengthwise into strips 2 inches long and

1/4 inch wide.

 

To cook vegetables: In medium skillet or saute pan, combine 2 tablespoons

olive oil and chopped garlic. Over medium heat, cook, stirring from time

to time, until garlic becomes pale gold. Add parsley. Cook, stirring

quickly, for a few seconds. Add zucchini strips, a large pinch of salt and

chile pepper. Turn contents over once or twice. Cover with lid. Cook,

stirring occasionally, for 15 to 20 minutes, or until zucchini are very tender.

 

To cook tomatoes: Add tomatoes. Turn contents over. Bring to steady

simmer. Cook, uncovered and stirring from time to time, for 10 to 15 minutes.

 

To prepare pasta: Cook and drain the pasta. Toss immediately and

thoroughly with sauce, mixing in torn basil leaves. Serve promptly.

 

Ahead-of-time note: You can prepare the sauce through to the end of the

last simmer, then reheat it just before the pasta is cooked.

 

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